Vanilla Chia Pudding
Make ahead plant-based breakfast. Easy recipe with just 4 Healthy ingredients. Creamy, Vegan, Gluten-Free and Delicious.
Servings: 1 cup
Calories: 298kcal
Equipment
Ingredients
- ¾ cup plant based milk*
- 3 Tablespoons Chia Seeds
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup*
Instructions
- In a small glass bowl or mason jar whisk together milk, vanilla and maple syrup.
- Then pour in the chia seeds and mix well. The chia seeds will sink to the bottom, so be sure to add them after the liquid and also to mix well right away.
- Wait one minute to let the chia seeds settle and then mix well again. This will help avoid clumps.
- After 5 minutes, stir again. Cover and place in the fridge for a minimum of 1 hour.
- Chia pudding will be thick enough to eat after an hour. Ideally, leave it to continue to gel for 4 hours or overnight.
- Chia pudding will stay good iIn the fridge for 5 days.
Notes
* I used homemade almond milk. If you use store bought, make sure there are just two ingredients: almonds and filtered water. Whatever type of milk you choose, read the label to be sure you're getting a product that is minimally processed with the highest quality ingredients.
* I don't like super sweet pudding, so I find that 1 teaspoon maple syrup is plenty. Experiment with the amount to get your desired taste. Start with less and add an additional teaspoon if needed.
* I like to use glass to make my chia pudding in so I can see through if there are any clumps.
* FOR A CREAMIER PUDDING: place all ingredients in a blender (this is easier to do if you at least double the recipe) and blend until smooth consistency. Pour iInto a glass container and refrigerate as above.
Nutrition
Serving: 1g | Calories: 298kcal | Carbohydrates: 22g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 15mg | Sodium: 102mg | Fiber: 12g | Sugar: 5g